Gochujang is one of the “hot ingredients” that is trending in 2018, according to the Food Network Magazine. It is a Korean paste, made from chile peppers, sticky rice and fermented soy beans – a spicy paste sharing the glory with the likes of Sriracha.
Gochujang is one of three pastes that help boost the flavor in Korean dishes. It’s a hot, red pepper paste with varying levels of heat and a touch of sweetness. It’s very intense and complements beef marinades and bibimbap. Be sure to check the ingredients so there is not too much sugar.
There is also Doenjang, a chunky paste which packs a punch of salty funk with a touch of nuttiness. It adds a salty, umami undercurrent to dishes. You will find this in Korean soups and savory pancakes.
The third “jang” is Ssamjang which is a blend of the other two “jangs” mixed with garlic, scallions, something sweet and sesame seeds. If you like Korean barbecue you’ve probably tasted this. Great on rice, meat and eggs!
I ran across this recipe not too long ago and I knew this appetizer would be a great way to use this Korean paste. I know – not another meatball recipe but I love them and they can be the perfect finger food for your next family/friends gathering. Besides there is a sweet/hot glaze brushed over them before serving making them even more appealing.
This is a Food52 recipe contributed by foxeslovelemons who is a food writer from Detroit.
Korean-Style Gochujang Meatballs, Adapted
- 3 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 egg, lightly beaten
- 1 lb. ground beef
- 1/2 cup panko breadcrumbs
- 2 tbsp. gochujang
- 1 tbsp. fresh ginger, minced
- 1 tsp. kosher salt
- 1/2 tsp. ground white pepper
- 2 tbsp. canola oil, for pan-frying
Preheat oven to 350°F. Combine all the ingredients (except for the oil) in a bowl, just to combine and evenly distribute the ingredients. Make them the size of golf-balls or smaller.
Heat the oil, and in batches, brown the meatballs on all sides. Drain, then transfer the meatballs to a rimmed baking pan and transfer to oven. Bake for about 10 minutes or until the temperature of the meatballs reaches 160°F.
If you prefer to bake them like I do; bake for 15 minutes at 350°F, then turn and bake another 15 minutes. Check the temperature and bake longer if needed.
- 1/3 cup apricot preserves
- 2 tbsp. gochujang
- 1-1/2 tbsp. rice vinegar
- 1 tbsp. soy sauce
- sliced green onions and sesame seeds toasted to garnish
Combine the first four ingredients in a small saucepan. Cook for a few minutes or until mixture is thickened.
Brush on the glaze while the meatballs are still warm, garnish with green onion slices and toasted sesame seeds. Allow to rest a few minutes before sticking the picks in each meatball.
Sunny Anderson from the Food Network suggests thinning it with water and brushing it on fish before baking; add a tbsp. or two to a chicken marinade or mix into barbecue or wing sauces; use in place of Dijon mustard in vinaigrettes and pan sauces. Sounds like some good suggestions to me…
I’ve heard her https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-sunset-park-noodle-bowl-3691478 is delicious.
I did fry half the meatballs but I think they lose their shape and tend to fall apart – that’s why I do prefer to bake them. Healthier and less messy too!
Linking to Fiesta Friday #220 and the two co-hosts Jhuls @ http://thenotsocreativecook.com/2018/04/20/sun-dried-tomato-hummus/ and Mollie @ https://frugalhausfrau.com/